I don't know how, I don't know why, but these peanut butter cookies require NO eggs or dairy and...they taste the exact same as your classic peanut butter cookie. My mind is blown.
Anyways. These cookies are perfect and I got lucky they turned out the first try. They aren't too sweet and the dark chocolate gives them Reece's Peanut Butter cup vibes. I'm into it.
Without further ado, here's the recipe for the best vegan peanut butter cookies, dipped in dark chocolate because I'm extra like that.
Vegan Peanut Butter Cookies
1 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup of Melt Organic Butter (or vegan butter of your choice) 3/4 cup of Kraft peanut butter (I used light peanut butter but I'm sure regular works!) 1/2 cup white sugar 1/2 cup packed brown sugar 1 tsp vanilla 1 block of Dark Chocolate baking squares (for dipping) Preheat oven to 350 degrees. In a medium sized bowl, mix together flour, baking powder, baking soda, and salt. In a separate bowl, beat butter, peanut butter, white sugar, brown sugar, and vanilla until it becomes fluffy and light in colour. Slowly add flour mixture to peanut butter mixture and blend until combined. Scoop heaping tablespoons of dough and roll into smooth balls with your hands. Place evenly on a baking sheet lined with parchment paper and press each ball down with a fork. Bake in the oven for 10-12 minutes. Remove from oven and let cool. Once completely cooled, melt dark chocolate in a bowl and submerge each cookie half way into the chocolate. Place on room temperature baking sheet until chocolate hardens.